Australian · intermediate
Australian Skillet Chicken Parmi With Halal Beef Rashers
An iconic Australian pub favorite adapted for home cooking, featuring golden breaded chicken cutlets topped with savory tomato sauce, crispy halal beef rashers, and melted mozzarella.
- PREP TIME
- 20 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Dip chicken cutlets into the beaten egg, then coat thoroughly in panko breadcrumbs, pressing firmly to adhere.
- 02
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Fry chicken cutlets for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a plate.
- 03
Add remaining 1 tablespoon of olive oil to the skillet and crisp the chopped halal beef rashers for 3 minutes. Remove half the rashers for topping later.
- 04
Add minced garlic to the skillet with remaining rashers and stir for 30 seconds until fragrant, then pour in the tomato passata. Simmer sauce for 4 minutes until slightly thickened.
- 05
Place chicken cutlets back into the skillet directly on top of the sauce. Top each cutlet with equal portions of mozzarella cheese and the reserved crispy halal beef rashers.
- 06
Transfer skillet to a preheated broiler set to high for 3 to 4 minutes until cheese is completely melted and bubbling. Garnish with fresh basil before serving.
A LITTLE KITCHEN KNOW-HOW
Pan-Shallow Frying
Frying crumbed meat in a small amount of oil ensures a crisp golden crust while keeping the interior juicy.
Notes from the kitchen
- Pounding chicken cutlets to an even thickness ensures quick, uniform cooking without drying out.
- Broil close to the top heating element to get classic golden blistered spots on the mozzarella.
- Original home-cooking adaptation inspired by Australian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.